Chocolate Macadamia Macaroons [Vegan, Raw, Gluten-Free]

Chocolate Macadamia Macaroons [Vegan, Raw, Gluten-Free]

10 months ago

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Considered to be the world's most delicious nuts, macadamias are small, crispy buttery flavored powerhouses full of good fats, protein, vitamins, minerals, fiber, and antioxidants. Yes, these babies are very high in fats, but their fat profile balances our essential fatty acids to provide a nice mixture of both omega-6 and omega-3 fatty acids. These fats also increase the production of protective high density lipoproteins (HDL cholesterol) while suppressing the unhealthy low density lipoproteins (LDL cholesterol).

Preparation

Quickly pulse the macadamia nuts in a food processor (careful they turn into butter quickly).

Combine all other ingredients with pulsed nuts.

Form small balls or press into a mold.

Roll or sprinkle these in finely shredded coconut.

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Notes

OPTION 1 (fridge):
Store in an airtight container in fridge for up to 14 days.
OPTION 2 (freezer):
Place in freezer for up to
3 months. Take out about 30 min before eating.
OPTION 3 (dehydrator):
Place on dehydrator sheets and dehydrate at 40 C (115 F) for
24 hours until the outside is crispy and the inside is chewy.
Store in an airtight container for
up to 4 weeks.

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Nutritional Information

Total Calories: 2940 | Total Carbs: 135 g | Total Fat: 268 g | Total Protein: 37 g | Total Sodium: 2225 g | Total Sugar: 43 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

Hi, I am Judy. Food is one of my greatest passions and I love how it magically connects people.With my blogs, Heart to Plate and Beetroot In My Cake, I want to give inspiration and awareness for simple, but healthy whole foods and a holistic lifestyle that nourishes body and spirit. It’s important to me to have fun in the kitchen, experiment and always eat with joy and gratitude.

This recipe is not "raw", because the recipe calls for Coconut nectar.

Here is why…

For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Coconut nectar or syrup, is produced by slowly heating this sap between 105°F – 250°F (or more depending on the company) for a period of time between 1.5 – 3 hours to thicken it into syrup. This process also causes the sap to deepen in color.

This looks yummy…as do many of the recipes on your site. I would love to be able to print directly from the page so I can take the recipe into the kitchen. Do you think you might consider incorporating some means of doing that when you share recipes with us. Meanwhile, I can figure some work around. This recipe looks irresistible today!